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| Bouillabaisse (Mediterranean Fish Soup) |
Hits: 41 |
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| Date Added: |
February 29, 2008 |
| Calories: |
298 |
| Serves: |
8 |
| Prep. Time: |
0:00 |
| Category: |
Seafood / Shellfish, Soups / Stews |
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| Ingredients: |
=== ROUILLE ===
2 dried cayenne chilies
= (or other dried red chilies)
4 garlic cloves
1 tablespoon dried bread crumbs
2 egg yolks
1/2 teaspoon salt
1/2 cup extra-virgin olive oil
=== SOUP ===
1/4 cup extra-virgin olive oil
1 yellow onion
2 leeks, white portion only
rinsed well
2 tomatoes
coarsely chopped
2 garlic cloves
1 fresh bay leaf
= (or 1/2 dried leaf)
2 fresh thyme sprigs
1 fennel stalk - (abt 6" long)
1 fresh or dried orange zest strip
and 1" wide
1/2 teaspoon salt
1/2 teaspoon freshly-ground black pepper
2 cups dry white wine
1 cup water
5 potatoes - (abt 1 1/2 lbs total)
cut into slices 1/2" thick
1/4 teaspoon saffron threads
2 pound firm-fleshed fish steaks or fillets
= (such as monkfish/ halibut or cod)
Boiling water
2 pound tender-fleshed whole fish
red snapper, ocean perch or rockfish,
cleaned and left whole if small or cut
into 1 1/2" chunks or filleted if large
1 pound mussels
1 pound small crabs
1 tablespoon minced fresh flat-leaf parsley
8 slices coarse country bread, each 1" thick
rubbed with garlic
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| Directions: one line for each direction. When saved the lines will be numbered. |
- To make the rouille, in a mortar, combine the chilies and garlic and crush them together with a pestle to make a paste. Add the bread crumbs and mash again. Mix in the egg yolks and salt to make a smooth paste. Very slowly, drop by drop, whisk in the olive oil until the mixture thickens. Continue adding the oil in a thin stream, whisking constantly, until a mayonnaise-like mixture forms. (Alternatively, make the rouille in a blender.) Set aside.
- To make the soup, in a heavy-bottomed soup pot over medium-high heat, warm the olive oil. Add the onion and leeks and sauté until translucent, 2 to 3 minutes. Add the tomatoes, garlic, bay leaf, thyme, fennel, orange zest, salt and pepper. Stir well and add the wine, water and potatoes. Bring to a boil, reduce the heat to low, cover and simmer until the potatoes are nearly tender, about 25 minutes.
- Bring the mixture to a rolling boil. Stir in the saffron. Lay the firm-fleshed fish on top of the soup, pour over just enough boiling water to cover, and boil for about 7 minutes to half-cook the fish. Add the tender-fleshed fish, the mussels (discard any that do not close to the touch) and the crabs, adding more boiling water as needed to cover, and boil just until the tender-fleshed fish separates easily with a fork and the mussels open, 3 to 4 minutes.
- Using a spatula, transfer the fish and shellfish to a warmed platter, placing the tender-fleshed fish on one part, the firm-fleshed on another. Discard any mussels that failed to open. Using a slotted spoon, transfer the potatoes to the same plate. Ladle a few tablespoons of broth over them and garnish with the parsley. Stir 2 to 3 tablespoons of broth into the rouille. Ladle the remaining broth into a serving bowl.
- Place a slice of bread in the bottom of each soup bowl and ladle on some broth. Pass the fish, potatoes and rouille for spooning into the bowls.
- This recipe yields 8 servings.
- Comments: Like all traditional dishes, bouillabaisse, a fish soup commonly found in restaurants and homes along France's Mediterranean coast, can take many forms. Its origins are in the fishermen's stews that were typically cooked up on the beaches, after the day's catch was in and sold.
Notes:
Recipe adapted from Williams-Sonoma Savoring Series, Savoring France, by Georgeanne Brennan (Time-Life Books, 1999) |
| Nutrition Facts |
| Servings Per Recipe: 8 |
| Amount Per Serving |
| Calories: 298 |
Calories from Fat 78.5% |
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| Total Fat |
23g |
| Cholesterol |
69mg |
| Sodium |
438mg |
| Carbohydrate |
6g |
| Dietary Fiber |
1g |
| Protein |
8g |
| Points 8 |
| Exchanges: 0 Grain(Starch) |
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| Rating: () |
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Added On: February 29, 2008 |
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| * Williams-Sonoma at http://www.williams-sonoma.com |
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